Stuffed Basbousa with Cream

Ingredients

For the Basbousa Batter:

• 2 cups semolina
• 1 cup plain yogurt
• 1/2 cup sugar
• 1/2 cup melted butter (or ghee)
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

For the Cream Filling:

• 1 1/2 cups milk
• 2 tbsp cornstarch
• 2 tbsp sugar
• 1 tsp rose water or vanilla (optional)

For the Syrup:

• 1 cup sugar
• 1/2 cup water
• 1 tsp lemon juice
• 1 tsp rose water or orange blossom water (optional)

Instructions

1. Prepare the syrup first:
   In a saucepan, combine sugar and water. Bring to a boil, then lower heat and simmer for 8–10 minutes. Add lemon juice and rose/orange blossom water. Let cool completely.
2. Make the cream filling:
   In another saucepan, mix milk, sugar, and cornstarch. Stir constantly over medium heat until thickened. Add rose water or vanilla, then let it cool.
3. Prepare the basbousa batter:
   In a large bowl, mix semolina, sugar, baking powder, and salt. Add yogurt, butter, and vanilla. Stir until well combined.
4. Assemble:
   Grease a baking dish. Pour half the basbousa batter and spread evenly. Bake at 350°F (175°C) for about 10 minutes until set but not browned.
   Remove from oven, gently spread the cream filling on top, then pour the remaining batter over the cream layer. Smooth the top.
5. Bake:
   Return to the oven and bake for another 25–30 minutes or until golden brown.
6. Finishing touch:
   While hot, pour the cooled syrup over the baked basbousa. Let it soak and cool before slicing into squares or diamonds.

Optional Garnish:
Top with shredded coconut, chopped pistachios, or a drizzle of cream!

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